The pandemic has changed how we interact with the world. Before we can fully understand the impact of COVID-19, it already has changed the way we work and play that even the luxuries of dining have been greatly affected. In addition to delicious food, a cozy atmosphere, and affordable menu prices, there is a additional criteria that guarantee a restaurant’s success; restaurant interior safety.
Believe it or not, but safety is what actually sells in a post-pandemic world. Moving forward will let people appreciate more the experience of dining out and enjoying the smaller intimate circle of a restaurant. It will become an event rather than a necessity. More than ever, each aspect of the dining experience will be noticed, especially the restaurant interior.
In this article, we discuss how to take advantage of the new norm by using restaurant interior.
The recalibration of public spaces, especially environments aimed at mass gatherings, has now, more than ever, become an important interior design undertaking, as private and public spaces evolve with health, hygiene, and safety considerations.
Signs and messages placed in highly visible locations (e.g., at entrances, in restrooms) may maintain a healthy environment. that promote everyday protective measures and describe how to stop the spread of germs such as by properly washing hands and properly wearing a cloth face covering.
PART AND PARTITION
In the wake of more modern technologies and simplified use in materials, an almost infinite variety of partitions have taken the market by storm. At first, it was purely made for decorative, now it is used for safety. More and more inventive designs and bolder use of materials have made this element very interesting and sought after for restaurant interior in this post-pandemic world.
Retrofits involve a balance between enhancing functionality while preserving the existing feel of a restaurant interior. “The trick for us is to try to come up with solutions that can promote safety and are, in fact, functionally safer,” Niemeier of SPACE Architecture + Design says, “but they don’t detract too much from the aesthetics and ambiance.”
It is also written in the restaurant guidelines that physical barriers and guides are needed in areas where it is difficult to be 6 ft. apart from each other. This includes space between tables.
As you consider on your restaurant’s furniture, reflect on your business’s long-term plans and goals, this includes the pandemic’s impact. The furniture you choose depends on whether you are operating a fine dining or casual dining establishment. Regardless of your dining atmosphere, do not sacrifice the quality of your restaurant interior.
There has been a huge spike of antibacterial furniture in the market recently. But if you wanted to opt for the traditional furniture, take part it being creative of your furniture layout.
For quality sanitation, purchase tables, chairs, and booths that can be easily wiped down and cleaned. Plus, all fabric furniture should be stain-resistant and colourfast. Don’t forget to consider materials and fabric patterns that will complement your decor and desired environment.
Of course, open kitchens have been around in varying forms at restaurants for decades, from cramped diners where cooks ding bells and holler “Order up!” to Subway franchises, where bread bakes and staffers assemble sandwiches right in front of customers. It’s just that now, the open kitchen is being embraced not simply for entertainment purposes but also for practical reasons that will make diners comfortable.
Research suggests that we will see more open kitchens during and after the pandemic, as they promote “transparency”. An open kitchen restaurant interior is an opportunity to showcase sanitary processes and the steps taken to turn fresh, high-quality ingredients into each mouth-watering meal.
An open kitchen concept can help make or break a restaurant. The answer may lie in a compromise, expose part of the process and keep the line prep, solace for staff, and the dishwashing behind closed doors.